Sweet slender green beans (called haricot verts) are the foundation of this seriously simple holiday vegetable dish. Don’t worry if you can’t find haricot verts; just look for fresh green beans that are not too thick.
The Ingredients
Green beans: I like to blanch green beans in boiling water to take the raw taste out of them and then finish them in a hot pan just before serving. You can cook the green beans up to six hours ahead of time and keep them refrigerated in paper towels until ready for the final cooking. Bring them to room temperature before finishing the cooking.Sizzling Green Beans With Miso Butter, Fuyu Persimmons
Serves 4- 2 tablespoons soft unsalted butter
- 1 tablespoon white or light-yellow miso
- Finely ground black pepper
- 1 pound small, tender green string beans (haricot verts) cleaned and ends removed
- 2 tablespoons olive oil
- Pinch freshly ground black pepper
- 2 ripe Fuyu persimmons, peeled and cut into thin slices
In a large saucepan, bring enough water to cover the beans to a boil. Immerse the beans and cook until tender but slightly resistant, about 3 to 4 minutes, depending upon how large they are. They should be slightly resistant. Rinse the beans in cold water and drain them well.
Heat the olive oil over medium heat in a large frying pan. When the oil is hot, add the beans and stir, turning up the heat to high. Cook the beans for 2 to 3 minutes more, stirring occasionally, until they are sizzling.
Add the miso butter and cook for another 30 seconds, making sure the butter is evenly coating the beans.
Place the beans in a medium serving dish and arrange persimmon slices on top of the beans. Serve immediately.